60g pine nuts
200g pearl couscous
8 apricots, cut into halves
8 peaches, cut into quarters
Vegetable oil, for rubbing
Juice of 1/2 lemon
Splash of extra virgin olive oil
Splash of balsamic vinegar
160g Serrano ham
Mint leaves, to garnish
Gently toast the pine nuts in a non-stick pan for 5–7 mins until golden brown.
Boil the couscous for 9–10 mins until soft. Drain and rinse under cold running water.
Rub the fruit with a little vegetable oil and cook on a high heat on a grill pan or barbecue for about 5 mins.
When the fruit has cooled, mix in a bowl with the pine nuts and couscous. Dress with a squeeze of lemon, olive oil and balsamic vinegar.
Serve with the Serrano ham and garnish with mint leaves.
This recipe is an edited extract from Savage Salads by Davide Del Gatto and Kristina Gustafsson, published in the December 2016 issue of Women's Health.